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- Slow Cooker Sichuan Beef & Carrots 1 1/2 lbs boneless chuck roast, cut in cubes
- 1 cup carrots, cut lengthwise (approx 1/4-inch thick)
- 2 cloves garlic, crushed
- 1 tbs brown sugar
- 1/2 tsp red pepper flakes
- 1/3 cup soy sauce (low-sodium is OK)
- 2 tbs hoisin sauce
- 1/2 tsp dark sesame oil
- 1 1/2 cups water
- 1 tbs olive oil for browning meat
- Thickening:
- 1 1/2 tbs cornstarch
- 3 tbs water
- Optional Topping:
- small red chili peppers
- sliced green onions
View Full Recipe at Bake at Midnite
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 780g | |
| Calories 448 | |
| Calories from Fat 154 | 34% |
| Total Fat 17.48g | 22% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 5452mg | 227% |
| Potassium 949mg | 27% |
| Total Carbs 66.88g | 18% |
| Dietary Fiber 7.4g | 25% |
| Sugars 33.66g | 22% |
| Protein 9.23g | 15% |
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